Nga Nguyen

Broken rice with grilled pork chops, shredded pork skin, and pork-egg custard

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Be careful what you wish for!!!

(I wish for silence this morning).

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Broken rice with grilled pork chops, shredded pork skin, and pork-egg custard

For broken rice:
3 cups rice (soaked in cold water for 3 hours)
3 cups water

For grilled pork chops:
1 kg pork chops
60 g sugar
100 g fish sauce
5 g salt
1 tbs condensed milk
1 tbs honey
2 tbs coca cola
1 tbs Chinese rice wine
2 garlic cloves (minced)
1 large shallots (minced)
2-3 slices of lime

For shredded pork skin:
1 7-oz package of frozen pork skin (thaw)
4 tbs fried rice flour
2 tbs garlic powder
1/2 tsp salt

For pork-egg custard (one 9″ x 4″ pan)
200 g ground pork
4 eggs (separate 2 yolks)
1 small bunch of vermicelli (soaked, cut into 2″)
3 dried wood-ears (soaked, sliced)
1 large shallot (minced)
2 garlic cloves (minced)
1/2 tsp salt
1/2 tsp pepper
1 tsp sesame oil

To cook broken rice:

  1. Use a food processor to break rices.
  2. Cook according to your rice cooker instructions.

To grill pork chops:

  1. Use a handheld blender to mix all ingredients except pork chops and limes.
  2. Marinate pork chops with the mixture above.
  3. Place a few lime slices on top.
  4. Let it rest in fridge over night.
  5. Grill before serving.

To make shredded pork skin:

  1. Poach pork skins in boiling water for 1-2 minutes.
  2. Drain and dry.
  3. Mix with the rest of the ingredients.
  4. If desired, add a few slices of grilled pork above.

To steam pork-egg custard:

  1. Use aluminum to fully line a 9″x 4″ baking pan.
  2. In a bowl, mix all ingredients except 2 egg yolks and 1 tsp sesame oil.
  3. Add pork-egg mixture to prepared pan.
  4. Cover and steam for 10 minutes.
  5. Use a chopstick to poke the mixture.
  6. Cover and steam for another 10 minutes.
  7. Meanwhile, mix egg yolks and sesame oil.
  8. Poke the mixture again, using a chopstick.
  9. Pour yolk mixture onto the top of pork-egg custard.
  10. Cover and steam for 5 minutes.
  11. Half-cover and steam for another 30 minutes.

To serve:

  1. Arrange cooked rice, pork chops, shredded pork skin, and egg custard in a wide plate.
  2. Serve with fish sauce, pickles, and herbs.